Stollen Recipe | Recipe for Stollen | German Stollen Recipe (2024)

FAQs

What is the most famous stollen? ›

Saxony's World Famous Delicacy. The Dresdner Christstollen is a piece of cultural history, a centuries-old baking tradition, a prevailing passion and, above all, a delicious treat. For centuries, Dresden's bakers and pastry makers have kept up this tradition, passing it on from generation to generation.

The common ingredient that was missing from the first known stollen recipe is marzipan. Stollen is a traditional German bread often eaten during the Christmas season, known as Weinachts stollen. Originally, the recipe for Stollen, dating back to the 1400s, did not include marzipan.

Stollen will last several months if kept covered in a cool, dry place. Stollen loaves are made in early November for the Thanksgiving and Christmas Holidays. Stollen loaves will become more moist and flavorful with age.

noun. a traditional German cake eaten at Christmas time.

Meaning of stollen in English

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough.

Described as the perfect blend of brioche bread and cake, our winning stollen is packed with citrus peel, raisins and a generous slab of marzipan. Toasted almonds add a savoury contrast to the sweet vine fruit, which stops it tasting too sweet.

Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it. As with just about every baked product in this part of the world, you find different varieties in Vienna.

Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations. Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent.

The traditional weight of a stollen is around 2 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better. The marzipan rope in the middle is optional.

The layer of marzipan keeps the stollen moist. A butter and sugar glaze locks in additional moisture.

Does Entenmann's make stollen? ›

Entenmann's Fruit Stollen is a seasonal favorite and a classic holiday tradition that has been loved and enjoyed for generations. The dense sweet cake and moist fruity texture makes for the perfect way to celebrate the holidays. Get yours today and leave it to Entenmann's to make your season bright!

To ensure the fruits impart moisture to the stollen, the fruits are plumped by an overnight soak in rum (Myer's Dark Rum is my favorite) or brandy.

Although their different shapes and textures suggest otherwise, panettone (tall and light) and stollen (long and dense) are made from a basic butter- and sugar-enriched yeast dough. Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well.

Champagne, prosecco or sekt

And prosecco works well with panettone so should with stollen too.

In Germany, fruitcakes (known as Stollen) don't quite resemble their American counterparts. Fruitcake vs. Stollen: Flattened with a chewy crust, Stollen is often baked more like a traditional loaf of sourdough bread.